Italian Pinwheels

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Pinwheel sandwiches are perfect for a party, holiday snacking, picnic, or a fun meal and these delicious Italian Pinwheels are sure to be a favorite. Tortillas stuffed with Genoa salami, pepperoni, provolone cheese, romaine lettuce, and a homemade pepper cream cheese spread, these Italian Roll-Ups are filling and full of flavor.

Italian Pinwheels.

Italian Pinwheels

These incredibly tasty Italian Pinwheels will remind you of an Italian sub sandwich. You may enjoy dipping them in a mixture of oil, vinegar, and Italian herb spice mix, or your favorite Italian dressing.

Looking for more pinwheel sandwich recipes? Here are some of our favorites: Crack Chicken Pinwheels | Snail Pesto Pinwheels (fun for kids!) | Pineapple Ham Pinwheels | Ham and Cheese Pinwheels

The Ingredients

Here’s what you’ll need to make Italian Pinwheels (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):

Cream cheese – use one block of regular cream cheese and be sure to soften it to room temperature to make it easier to mix.
Grated parmesan cheese – a grated parmesan such as Kraft works well for this recipe.
Italian breadcrumbs – the seasoning in the Italian breadcrumbs adds a nice flavor to the filling as well as texture from the breadcrumbs.
Roasted red peppers – remove the peppers from the jar and drain off the liquid before chopping.
Banana peppers – drain the liquid from the peppers and chop them finely.
Flour tortillas – we used the large burrito sized tortillas.
Genoa salami – find this in the deli of your grocery store.
Provolone cheese – you’ll want 12 slices total for this recipe.
Pepperoni – 30 pepperoni should be perfect for making your pinwheels.
Romaine lettuce – we used 6 large leaves of lettuce.

How to Make Italian Pinwheels

In a large mixing bowl, combine the softened cream cheese, Italian breadcrumbs, grated parmesan cheese, chopped roasted red peppers, and chopped banana peppers.

cream cheese, parmesan cheese, Italian breadcrumbs, and chopped peppers in a white bowl.

Lay the tortillas out on a clean surface. Divide the pepper spread between the three large tortillas. Spread the filling out evenly over each tortilla edge-to-edge.

freshly made pepper spread on a tortilla.

Layer each tortilla evenly with the Genoa salami, followed by the provolone cheese, pepperoni, and then the romaine lettuce.

layers of pepper spread, Genoa salami, pepperoni, provolone cheese, and romaine lettuce.

Starting at one end of each tortilla, roll up tightly to form a log. Repeat with each tortilla.

rolling the tortilla up into a log.

Wrap each individual log in plastic wrap and refrigerate for at least 30 minutes.
Remove each log from the plastic wrap and use a sharp knife to slice into 1-inch thick pinwheels.

Italian Pinwheels sandwiches.

How to Store Leftover Pinwheel Sandwiches

Keep any leftover pinwheels wrapped in plastic or in a food storage container with a lid. Refrigerate for up to three days.

pinwheels wrapped in plastic wrap.

More Italian-Inspired Recipes You’ll Love

Italian Wedding Soup

Easy Italian Breakfast Casserole

Italian Lemon Cake

Homemade Italian Seasoning Recipe

Italian Pinwheels Feature

Italian Pinwheels

Pinwheel sandwiches are perfect for a party, holiday snacking, picnic, or a fun meal and these delicious Italian Pinwheels are sure to be a favorite. Tortillas stuffed with Genoa salami, pepperoni, provolone cheese, romaine lettuce, and a homemade pepper cream cheese spread, these pinwheels are filling and full of flavor.
Servings: 8
Prep: 20 mins
Chill time: 30 mins
Total: 50 mins

Ingredients
  

  • 8 ounces cream cheese softened
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Italian breadcrumbs
  • 2/3 cup roasted red peppers chopped
  • 2/3 cup banana peppers chopped
  • 3 large flour tortillas
  • 8 ounces Genoa salami
  • 12 slices provolone cheese
  • 30 slices pepperoni
  • 6 large leaves romaine lettuce washed and dried

Instructions

  • In a large mixing bowl, combine the softened cream cheese, Italian breadcrumbs, grated parmesan cheese, chopped roasted red peppers, and chopped banana peppers.
  • Lay the tortillas out on a clean surface. Divide the pepper spread between the three large tortillas. Spread the filling out evenly over each tortilla edge-to-edge.
  • Layer each tortilla evenly with the Genoa salami, followed by the provolone cheese, pepperoni, and then the romaine lettuce.
  • Starting at one end of each tortilla, roll up tightly to form a log. Repeat with each tortilla. Wrap each individual log in plastic wrap and refrigerate for at least 30 minutes.
  • Remove each log from the plastic wrap and use a sharp knife to slice into 1-inch thick pinwheels.
  • Serve chilled.

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Italian Pinwheels on Pinterest.

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